David Buer’s Skinny Shrimp Taco Skewer

Yield: 1 servings
Calories: 391
Theme: Lunch
Rating:  This recipe has not been rated

Get ready to Transform YOU! This recipe takes the typical taco and turns it into a healthy, nutritious meal that's packed with flavor. Register for the free 12-week program brought to you by celebrity trainer David Buer and Sharecare and get on the road to a healthier and happier YOU!

Sharp knife
Cutting board
Small bowl
Champagne flute or small cookie cutter


  • 1 large whole-wheat, high-fiber tortilla
  • 1 tsp avocado
  • 6 small, cooked, tail-off shrimp
  • 6 large spinach leaves
  • 3 grape tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 pinch garlic powder
  • 1 pinch sea salt
  • Cracked black pepper, to taste
  • 1/2 lemon
  • 1 slice lime


Place the tortilla on a cutting board. Using the champagne flute (or cookie cutter), cut 6 small circles out of the tortilla. Do the same with the spinach leaves and place them on each tortilla circle.

Slice the 3 grape tomatoes in half, then flatten and squeeze the seeds and juice out of the tomatoes. Place each on top of spinach.

Squeeze the lemon juice into a small bowl. Add olive oil, sea salt, garlic powder and black pepper. Stir to combine.

Dip a shrimp in the dressing, place inside of a spinach tortilla shell and carefully skewer. Repeat with each shrimp.

Mash avocado until smooth and creamy, place inside a small zip-top bag and trim the very tip off a corner. Squeeze avocado through that corner, piping a small line over each taco. Use the same method for the sour cream.

Top with a squeeze of lime and dig in!


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